Stuffed Paneer Big Shell Pasta

Stuffed Paneer Big Shell Pasta

From   Tea Time

Prep: 35 minutes

Cook: 25 minutes

Method: Moderate

Course: Starter

Type: Oriental

Large shell pasta stuffed with spinach-cottage cheese mixture and served on bread roundels with tomato sauce

Ingredients

  • Big shell pasta, boiled till al dante 12
  • Tomato sauce
  • Big red tomatoes, chopped 4
  • Fresh basi leaves 8 to 10
  • Garlic, chopped 1 tsp
  • Readymade tomato puree 4 tbsps
  • Sugar ½ tsp
  • Salt to taste
  • White pepper powder to taste
  • Filling
  • Spinach, blanched and chopped 150 gms
  • Cottage cheese (paneer) 150 gms
  • Olive oil 1 tbsp
  • Garlic, finely chopped 1 tsp
  • Salt to taste
  • Black peppercorns, crushed ¼ tsp
  • Nutmeg powder 2 pinches
  • Fresh cream 1 tbsp
  • Mozzarella cheese 50 gms
  • To serve
  • Bread roundels, toasted 12
  • Parmesan cheese powder as required
  • Small pieces of tomato 12 to garnish
  • Fresh curly parsley 2 sprigs to garnish

Methods

  • Roughly chop the tomatoes, put them in a blender jar. Tear the basil leaves and add to the tomatoes. Add garlic and blend coarsely.
  • Pour it into a non-stick pan, add tomato puree, mix and cook on medium heat. Add sugar, salt and white pepper powder, mix and cook till the sauce thickens.
  • Take spinach in a bowl, crumble the cottage cheese and add.
  • Heat olive oil in another non-stick pan, add garlic and saute till lightly coloured. Add spinach and cottage cheese mixture and mix. Add salt and crushed black peppercorns and mix well.
  • Add nutmeg powder and fresh cream and mix well. Switch off the heat and let the mixture cool slightly.
  • Grate mozzarella cheese into this pan and mix well.
  • Preheat oven to 180ºC.
  • Stuff the pasta shells with this spinach-cottage cheese mixture and keep on a plate.
  • Arrange the toasted bread roundels on an ovenproof platter, apply some prepared tomato sauce over them, keep 1 stuffed shell pasta on each roundel.
  • Grate a little more mozzarella cheese over each shell pasta and sprinkle a little parmesan cheese powder over them.
  • Keep the plate in the preheated oven and bake for 8-10 minutes or till the cheese melts.
  • Bring the plate out of the oven and garnish each shell pasta with a piece of tomato. Keep a couple of curly parsley sprigs on the plate and serve it immediately.
Sesame Pudding

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Oriental

Key Ingredients:

  • Sesame seeds
  • Toasted peanuts
  • Brown sugar
  • Coconut milk

Toasted sesame and toasted peanuts lend their full bodied flavour to this pudding

Ingredients

  • Sesame seeds (til), roasted and ground ½ cup
  • Salt ¼ tsp
  • Peanuts, roasted and roughly crushed ½ cup + to decorate
  • Brown sugar ½ cup
  • Vanilla essence 1 tsp
  • Coconut milk ½ cup
  • Cornflour 2 tbsps
  • Desiccated coconut ¼ cup

Methods

  • Boil 2¾ cups water with salt in a deep non-stick pan on low heat.
  • Add sesame seeds and peanuts and continue to boil for 5 minutes or so.
  • Add brown sugar and vanilla essence and mix.
  • Add coconut milk and mix well.
  • Mix cornflour with 4 tbsps water in a bowl till smooth. Add this to the pudding and cook, stirring continuously, on high heat for 10 minutes or till it thickens.
  • Transfer into a serving bowl, decorate with peanuts and desiccated coconut and serve.
Sesame Noodles with Peanut Sauce

Sesame Noodles with Peanut Sauce

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Oriental

Key Ingredients:

  • Noodles
  • Peanuts
  • Sesame seeds
  • Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

  • Noodles, boiled 200 tms
  • Sesame seeds (til), roasted 1 tbsp
  • Sesame (til) oil 3 tbsps
  • Peanuts, roasted and ground 1 cup + 1 tbsp
  • Ginger, finely sliced lengthways 1 inch
  • Garlic cloves, finely chopped 3
  • Spring onions, finely chopped 4 tbsps
  • Red chilli flakes ½ tsp
  • Soy sauce ¼ cup
  • Sugar 2 tbsps
  • Salt to taste

Methods

  • Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
  • Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
  • Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
  • Add salt and cook the noodles in the sauce.
  • Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.
Spicy Mung Beans

Spicy Mung Beans

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Oriental

Key Ingredients:

  • Whole green grams
  • Sprouted black eyed beans

This tangy dish makes an excellent starter

Ingredients

  • Whole green grams (sabut mung), soaked overnight and boiled 1 cup
  • Sprouted black eyed beans, boiled 1 cup
  • Fresh red chillies, finely chopped 2
  • Red chilli flakes 2 tsps
  • Sesame (til) oil 2 tbsps
  • Spring onion, finely chopped 1
  • White vinegar (safed sirka) 1 tbsp
  • Soy sauce 1 tbsp
  • Fresh coriander leaves, finely chopped 3 tbsps

Methods

  • Heat sesame oil in a non-stick wok, add fresh red chillies and chilli flakes and mix. Reduce heat, add spring onion, green grams and sprouted black eyed beans and mix well. Cook for 3-4 minutes.
  • Add vinegar and soy sauce and mix well. Add 2 tbsps coriander leaves and mix well and take the pan off the heat.
  • Transfer into a serving dish, garnish with remaining coriander leaves and serve.
Vegetable Claypot Rice

Vegetable Claypot Rice

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Oriental

Key Ingredients:

  • Kolam or Basmati rice
  • French beans
  • Carrot
  • Green capsicum

An excellent one pot dish – make this when you are feeling too lazy to cook a 3 course meal

Ingredients

  • Kolam / Basmati rice, cooked 2 cups
  • Sesame / vegetable oil 3 tbsps
  • Garlic cloves, finely chopped 3
  • Ginger, finely sliced 1 tbsp
  • Spring onions, finely chopped 2
  • French beans, cut into fine diagonal slices 4 to 5
  • Medium green capsicum, cut into square pieces 1
  • Medium carrot, peeled and cut into thin long slices 1
  • Soy sauce 2 tbsps
  • Salt 1 tsp
  • Cashewnuts, roasted lightly ½ cup

Methods

  • Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onions and saute for 1 minute.
  • Add beans, capsicum, and carrot and cook on high heat for 2 minutes.
  • Add 2 cups water, 1 tbsp soy sauce and salt, mix and cook for 3-4 minutes.
  • Add rice and mix well. Add cashewnuts, 1 tbsp soy sauce and the remaining oil.
  • Transfer into a serving clay dish and serve hot.
Oriental Chicken Breast with Edamame

Oriental Chicken Breast with Edamame

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Oriental

Key Ingredients:

  • Boneless chicken breasts
  • Edamame beans

Chicken breasts cooked with edamame in oriental style

Ingredients

  • Boneless skinless chicken breasts 2
  • Edamame beans ½ cup
  • Olive oil 1 tsp
  • Extra virgin olive oil 1 tsp
  • Spring onion bulb 1
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 1 tsp
  • Medium carrot, cut into strips 1
  • Medium yellow capsicum, cut into strips ¼
  • Medium red capsicum, cut into strips ¼
  • Light soy sauce 1 tsp
  • Black peppercorns, crushed to taste
  • Micro greens to garnish
  • Marinade
  • Extra virgin olive oil 1 tbsp
  • Ginger, chopped 1 tbsp
  • Garlic, chopped 1 tbsp
  • Green chilli 1
  • Spring onion bulb 1
  • Fresh coriander sprigs a few
  • Light soy sauce 1 tbsp

Methods

  • For the marinade, blend together extra virgin olive oil, ginger, garlic, green chilli, spring onion bulb, coriander sprigs and soy sauce in a blender to a smooth paste.
  • Keep the chicken breasts on a plate, make incisions on them on either side, pour the marinade over them and rub in well. Set aside to marinate for 15 minutes.
  • Heat olive oil in a non-stick grill pan. Place the marinated chicken breasts on it and grill, turning sides, till the chicken is fully cooked and grill marks appear on both sides.
  • Heat extra virgin olive oil in a non-stick pan. Quarter spring onion bulb vertically.
  • Add ginger, garlic, spring onion quarters, carrot, red and yellow capsicums, edamame, soy sauce and crushed peppercorns to the pan, toss and saute for 2 minutes.
  • Transfer the vegetables on a serving plate.
  • Rest the chicken breast on a work top for 2 minutes and then slice them. Place the sliced chicken on top of the vegetables.
  • Garnish with micro greens and serve hot.